These Blueberry Muffins with Crumb Topping are the perfect snack for any time of day with plump blueberries baked into every bite! The buttery streusel topping adds an irresistible sweetness and crunch.
Whether you're looking for a breakfast treat or a mid-day snack, my blueberry muffins with crumb topping check all of those boxes!
Breakfast treats are one of my absolute favorite things to make. On the weekends especially you can always find me whipping up some crispy waffles, buttermilk pancakes or even fluffy cinnamon rolls. Muffins are high up on my families favorites list.
There's nothing more comforting than a big warm muffin fresh out of the oven for me! Especially if it is bursting with juicy blueberries, like these!
Why you'll love this recipe
- These blueberry muffins with crumb topping are perfect for breakfast, brunch, or as a mid-day snack! Just like my Pumpkin Cheesecake Swirl Muffins.
- Freeze well: They're great for freezing! Make a big batch and enjoy them throughout the week or month. I do this a lot with my whole wheat banana muffins. See freezing instructions below.
- Versatile recipe: This basic recipe is easy to customize to your liking and change up the add-ins.
- All-purpose flour: Used in the muffin matter but also for coating the blueberries before adding them to muffin batter. This prevents the blueberries from sinking while baking.
- Buttermilk: How to make buttermilk at home: Add ½ tablespoon white distilled vinegar or fresh lemon juice to ½ cup of milk. Stir and allow to sit for 5-10 minutes util thickened.
- Blueberries: I like to use fresh blueberries in my muffins but you can also use frozen.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
Feel free to substitute the blueberries for another delicious addition! You can use this base recipe for so many other muffin creations. Here are some of our favorites to change them up:
- Chocolate chips: Fold chocolate chips, white chocolate chips or chopped chocolate into the batter before baking.
- Substitute blueberries: Use a different kind of berry like raspberries, blackberries or even strawberries.
How to make blueberry muffins
Here's a brief look into how to make homemade blueberry muffins:
Step 1: Prepare muffin batter.
Step 2: Make the crumb topping.
Step 3: Distribute batter to each muffin liner and top with a few leftover blueberries. Sprinkle crumb topping on top of each muffin.
Step 4: Bake!
Two of the most important tips I learned from my friend Beth @ The First Year who is a muffin expert are:
1. Fill every other muffin cup - doing this gives the muffins enough room to spread and create that bakery-style dome.
2. Cranking up the temperature initially makes the muffins rise quickly, setting the muffin into a dome shape. Then lowering the temperature back down will bake the rest of the muffin through.
I have tested the recipe using gluten-free flour and I recommend using King Arthur’s Gluten Free Measure for Measure Flour. You will use it as a one for one substitute for all-purpose flour.
You will need a large airtight container with a secure lid - alternatively, you ca use a plastic bag! Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.
These muffins freeze so well! Wrap each muffin individually I plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.
Blueberry Muffins with Crumb Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbs baking powder
- pinch salt
- ¼ teaspoon cinnamon
- ½ cup buttermilk*
- ½ cup vegetable oil
- 2 eggs
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen
- 1 tbs flour - for blueberries
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- 1 ½ cup all-purpose flour
- pinch salt
- ½ cup unsalted butter cold and cubed
For the Muffin Batter
- In a medium-sized bowl, toss 1 ½ cups of blueberries with 1 tbs of flour. Reserve the remaining blueberries for later.
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
- In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until fully combined, do not over-mix. Fold blueberries in gently by hand.
For the Crumb Topping
- In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
- Distribute batter to each muffin liner, filling all the way to the top. Top batter with a few of the remaining blueberries then add crumble on top.
- Bake for 5 minutes, then reduce temperature down to 350°F and bake for another 20-25 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled. Best served fresh the same day. See storing and freezing instructions in notes section.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.